Cinco de Mayo Chicken Salad with Salsa Dressing

Chicken/Marinade Ingredients:

• 1 1/2 lbs. boneless chicken breasts
• 1 tablespoon chili powder
• 1 1/2 teaspoons cumin
• 1/2 teaspoon EACH salt, pepper, paprika,
• 1/4 teaspoon EACH garlic powder, onion powder, red pepper flakes, oregano
• 2 cloves crushed garlic
• 2 tablespoons olive oil

Dressing Ingredients:

• 1/2 cup salsa
• 1/4 cup mayonnaise
• 1/4 cup buttermilk
• 1 tablespoon lime juice (juice from 1/2 lime)

Salad Ingredients:

• 8 cups chopped romaine lettuce
• 1 pint assorted cherry/grape tomatoes
• 1 avocado, sliced

-Whisk together marinade spices and olive oil in a medium bowl. Add boneless chicken

breasts and stir until well-coated. Cover the bowl with plastic wrap, refrigerate and allow

to marinate for at least 15 minutes (or up to 12 hours). (I typically only refrigerate it for

as long as it takes me to assemble the salad ingredients and make the dressing).

-To cook the chicken: preheat a large skillet (or a grill) to medium/high heat. Cook

chicken approximately 5 to 6 minutes per side, until cooked through.

-In a small bowl, whisk dressing ingredients together until combined.

-Arrange salad ingredients on a large platter.

-To serve: Slice the chicken and arrange the slices on top of the salad. Drizzle with

the dressing and serve immediately.